May 19, 2016
May 11, 2016
For years I considered becoming a vegetarian. Cons and pros as well as lack of decisiveness made me take the middle ground. Namely, restriction of red-meat and sea food meals to only once per week (poultry is once in a while). Above all, only buying meat from an authentic, local butcher/fisherman.
There is a huge difference between having the lamb shank cut from the poor lambs's freshly slaughtered body hanging from the hock in front of your eyes and picking a nicely packed piece of meat from the supermarket's fridge. The difference doesn't sit neither in the price nor in the taste, which are not even comparable at first place! It's that overwhelmingly sad feeling, that "what am I doing to animals?" sense of guilt that makes the difference.
May 9, 2016
Couldn't be simpler and more delicious than this!
Just cooked the rice with a bit of saffron and dried kaffir leaves. Once rice' water was evaporated, added cooked shrimps (marinated with lime jounce, rosemarie and olive oil) and the sweet green peas.